UMASS/AMHERST  0 


3ie0bbDDS0t>tElS 


HARVEST 


677  ; 

15  ' 


T8AD5 


CATALOGUES 


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MASSACHUSETTS 

AGRICULTURAL 

COLLEGE 


Source. A 


C    6  77 
15 


FEED  GIINut,.- 
KNIFE  GRINDERS 
BINDER    TWINE 
THRESHERS 
STONE    BURR    MILLS 
GRAIN    DRILLS 
CREAM    SEPARATORS 
OIL    AND   GAS    ENGINES 
ANURE    SPREADERS 
RTILIZER    SOWERS 
JRACTORS 

WAGONS  AND  TRUCKS 


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A  108  E 


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The  Dairy  Cow  the  Basis  of  Correct  Farming 

The  individual  business  that  exhausts  its  natural  resources  will  eventually  find  itself 
in  the  throes  of  failure.  Here  we  have  a  reason  for  so  many  worn  out  and  abandoned 
farms  throughout  the  country.  Such  farms  are  not  yet  a  very  common  sight  in  the  great 
corn  belt  region,  but  the  fact  that  the  grain  yield  on  strictly  grain  farms,  where  nothing 
is  returned  to  the  soil,  is  becoming  less  each  year,  brings  us  sharply  a  vision  of  the  sure 
failure  of  the  great  grain  farms  unless  a  change  in  systems  takes  place  very  shortly. 

Continuous  cropping  without  feeding  the  soil  exhausts  the  plant  food  constituents, 
and  the  soil  becomes  dead  just  as  certainly  as  failure  to  eat  or  secure  food  will  cause  the 
death  of  a  human  being.     The  death  of  the  soil  is  slower,  but  nevertheless  as  inevitable. 

Perhaps  because  her  keep  means  the  upbuilding  of  the  soil,  the  dairy  cow  is  becoming 
the  chief  factor  of  farming  operations  on  many  farms.  Necessity  has  forced  the  farmer 
to  adopt  her,  but  the  dairy  cow  is  more  kind  than  her  doubting  owner,  for  she  is  return- 
ing him  more  money  than  any  system  of  grain  farming  yet  followed  or  possible  to  follow. 

A  farmer  operating  with  dairy  cows  as  a  basis  of  his  activities  loses  little  or  no  fertility 
from  the  soil.  Eighty  per  cent  of  the  food  consumed  by  the  cows  is  returned  to  the  soil 
in  the  form  of  manure.  The  loss  of  20  per  cent  of  all  the  food  consumed  is  counterbalanced 
by  the  rotation  of  crops,  good  drainage,  the  addition  of  ground  lime  stone,  and  good  deep 
tillage  in  preparing  the  seed  bed. 

The  problem  of  getting  his  produce  to  market  has  been  an  expensive  one  for  the  farmer 
to  solve.  Here  again  the  dairy  cow  has  proved  herself  the  farmer's  "hope."  She  has 
taken  the  crops,  and  converted  them  into  her  own  product — the  most  valuable  product 
possible  to  produce  on  the  farm — and  enabled  the  farmer  to  market  practically  at  his 
own  price,  and  at  a  greatly  reduced  marketing  cost. 

The  average  dairy  cow  takes  three  tons  of  hay  and  one  ton  of  grain  and  converts 
them  into  300  pounds  of  butter  fat  in  about  eight  months.  It  costs  about  $30,  including 
hauling  and  freight  charges  to  market  the  hay  and  grain  in  bulk.  The  market  value  of 
the  three  tons  of  hay  and  one  ton  of  grain  is  about  $66,  and  without  considering  the  loss 
of  fertility  by  selling  the  crops  direct,  the  net  profit  on  the  transaction  is  only  $36. 

Three  hundred  pounds  of  butter  fat  is  worth  at  the  present  market  price  about  $90. 
The  cost  of  getting  the  butter  fat  to  market  is  under  $4.  The  loss  of  fertility  in  selling 
butter  fat  is  practically  nothing.  The  net  profit  on  this  transaction  is  $86 — $50  more 
by  converting  the  hay  and  grain  into  butter  fat — a  difference  in  net  profits  that  is  worth 
while. 

The  dairy  cow  solves  the  "credit"  and  "interest"  problems.  Butter  fat  sells  at  a 
good  price  the  year  round.  It  is  taken  to  market  three  or  four  times  a  week,  and  a  check 
for  payment  in  full  is  received  by  the  farmer  at  the  end  of  every  week,  or  at  most  the  end 
of  every  month.  The  dairy  business  is  a  cash  business.  The  farmer  can  buy  for  cash 
and  secure  the  best  cash  prices  thereby  lessening  the  cost  of  living  perceptibly.  A 
dairy  herd  that  is  handled  right  not  only  settles  the  "credit"  and  "interest"  bugaboo, 
but  it  daily  increases  the  value  of  the  farm.  The  farmer  is  not  only  growing  richer  from 
the  daily  receipts  of  his  dairy  herd,  but  also  from  the  fact  that  his  farm  is  increasing  in 
value  continuously. 


) 


t> 


Lily  Cream  Separator  No.  4.  Guaranteed  separating  capacity  of  850  pounds,  or 
98.6  gallons  of  milk  per  hour. 

The  No.  3  Lily  is  an  exact  duplicate  of  the  No.  4  except  that  it  is  smaller  in  size.  It 
has  a  guaranteed  separating  capacity  of  650  pounds,  or  75.4  gallons  of  milk  per  hour. 


c 


c 


The  Dairy  Herd  and  the  Dairy  Room. 

The  Lily  Cream  Separator  insures  the  owner  against  loss  of  any  of  the  butter  fat  from 

his  pure  bred  Holstein  herd. 


•^ 


^ 


Lily  Cream  Separator  No.  2.  Guaranteed  separating  capacity  450  pounds,  or  52.2 
gallons  of  milk  per  hour. 

The  No.  I  Lily  is  the  smallest  separator.  It  is  similar  in  every  way  to  No.  2 
excepting  that  its  guaranteed  separating  capacity  is  350  pounds,  or  40.6  gallons   of   milk 

per  hour. 


5 


The  Lily  Cream  Separator 

A  Practical  Farm  Machine 

The  Lily  cream  separator  is  a  common  sense  farm  machine.  The  operating  time  and 
convenience  of  its  owners  are  considered  in  every  particular  of  its  construction.  It  is 
built  to  operate  with  a  minimum  of  time  and  labor,  and  to  produce  maximum  results. 

The  crank  is  at  just  the  right  height  for  easy  turning.  The  supply  can  extends  over 
the  bowl  housing  chamber  so  that  the  faucet  is  directly  over  the  bowl  inlet,  thus  assisting 
gravity  in  carrying  the  milk  into  the  bowl.  Furthermore,  the  supply  can  being  over  the 
bowl,  the  weight  of  the  separator  is  directly  down  through  the  center,  giving  good  sta- 
bility. The  supply  can  standard  is  provided  with  hooks  for  the  cream  bucket  and  the 
skim  milk  bucket,  or  the  bracket  can  be  used  for  one  bucket  and  the  other  suspended 
from  the  hook. 

The  Lily  cream  separator  embodies  the  most  practical 
ideas  in  cream  separator  construction.  They  are  embodied 
in    the   separator  only  after  exhaustive  tests  have  proved   that 


Practical  features 
embodied  in  Lily 


the  ideas  and  alterations  improve  and  make  the  Lily  the  most  valuable  cream  separator 
to  the  dairy  farmer. 

Every  part  of  the  Lily  cream  separator  from  the  bowl  and  frame  to  the  smallest  pin  and 
screw  is  manufactured  in  one  large  International  Harvester  cream  separator  plant.  The 
men  making  the  various  parts  are  not  only  experienced  workmen,  they  are  mechanics 
working  in  the  best  surroundings  and  under  the  most  favorable  conditions  possible  to 
embody  in  a  manufacturing  plant. 

In  cream  separator  manufacturing  plants  it  is  proved  that  it  is  not  sufficient  that  the 
best  materials  be  bought,  the  most  improved  equipment  provided,  the  highest  standards 
of  workmanship  adopted,  and  the  most  capable  men  employed.  These  are  all  vitally 
essential  factors,  but  high  grade  cream  separator  construction  demands  in  addition 
that  there  must  be  rigid  inspection  at  every  step,  beginning  with  the  receipt  of  the  raw 
materials,  and  ending  with  a  thorough  test  of  the  completed  separator. 

Such  inspection  is  constantly  conducted  in  the  manufacture 
of  Lily  cream  separators.  The  parts  are  inspected  by  men 
whose  only  duty  it  is  to  see  that  the  parts  are  perfect  before 


Careful  inspec- 
tion at  every  step 


being  forwarded  to  the  assembling  room.  In  the  assembling  room  they  come  under 
the  close  scrutiny  of  a  second  corps  of  inspectors  before  any  part  is  allowed  to  be  placed 
on  the  '  'perfect  parts"  bench,  from  which  they  are  taken  to  be  assembled  into  a  complete 
separator. 

From  the  assembling  room  Lily  cream  separators  are  put  on  the  testing  floor, 
where  they  undergo  the  most  rigid  tests  it  is  possible  to  give  a  separator.  The  bowls  must 
be  perfectly  balanced  and  adjusted,  the  driving  gear  perfectly  aligned  and  meshing 
properly,  the  spindle  spiral  gear  adjusted  until  it  meshes  properly  with  the  bowl  spindle. 
The  splash  oiling  system  must  be  working  properly.  The  separator  must  run  practically 
noiselessly,  and  lastly  they  must  skim  thoroughly.  Upon  the  completion  of  these  final 
tests  the  separators  are  sent  to  the  shipping  room  with  the  inspectors  O.  K.  attached. 


") 


A  Dairy  Building  on  the  Farm  is  a  Great  Convenience. 


) 


1) 


^ji 


The  Lily  Cream  Separator  Makes  it  Both  Practical  and  Economical. 


A  sectional  cut  of  the 
Lily  bowl.  Note  the 
even  spacing  of  the 
disks;  also  the  spindle 
goes  well  up  into  the 
bowl,  the  weight  of 
the  bowl  thereby  being 
carried     below     center. 


Centrifugal 

Force 

Separates 

the  Cream 

from  the 

Milk 

Centrifugal  force  separates  the  cream  from  the  milk  in  the  separator  bowl.  This 
force  is  closely  akin  to  gravity  except  that  centrifugal  force  is  applied  along  a  horizontal 

plane. 

To  more  clearly  understand  the  principles  of  centrifugal  force,  and  also  to  learn  the 
exact  action  of  milk  in  the  separator  bowl,  take  a  vessel  partly  filled  with  milk  and  spin 
it  rapidly.  The  milk  climbs  up  the  sides  of  the  vessel,  becoming  shallow  in  the  center. 
Centrifugal  force  is  causing  the  milk  to  do  this.  Now  if  the  vessel  was  covered  so  that 
the  milk  could  not  run  over  the  sides,  and  was  revolved  at  sufficient  speed,  the  milk  would 
all  leave  the  center  of  the  vessel  and  form  a  solid  wall  against  the  sides. 

The  milk,  being  the  heavier,  would  go  to  the  outside  of  this  wall,  or  next  to  the  sides 
of  the  vessel,  forcing  the  lighter  fat  globules  or  cream  particles  back  out  of  the  way.  and 
they  would  be  found  on  the  inside  of  the  wall  of  milk.  Now.  by  imagination,  place  within 
this  vessel  a  device  which  compels  the  cream  to  follow  a  certain  channel  to  the  outside, 


c 


The  interior  device  provides  a 
large  skimming  surface  and 
channels  for  the  whole  milk, 
cream  and  skimmed  milk  to 
follow.  White  pointed  arrows 
indicate  whole  milk;  alt  white 
arrows,  skimmed  milk;  and 
black  arrrows,  cream. 


and  the  skimmed  milk  another 
channel,  and  the  principle  of 
the  cream  separator  bowl  is 
complete. 
In  the  early  type  of  cream  separators  hollow  bowls  were  used,  exactly  similar  to  the 
device  which  we  described  in  the  preceding  paragraph.  There  was  always  inter- 
mingling of  the  cream  and  whole  milk  in  escaping  from  the  bowl,  and  considerable  loss 
of  butter  fat  being  carried  out  with  the  skimmed  milk.  Loss  of  butter  fat  is  just  what  the 
cream  separator  is  designed  to  prevent.  Therefore,  the  task  of  perfecting  an  interior 
device  for  cream  separator  bowls  to  prevent  the  cream,  skimmed  milk,  and  whole  milk 
from  intermingling,  and  to  insure  the  greatest  amount  of  butter  fat  being  taken  out  of 
the  milk,  has  not  been  a  simple  matter.  The  bowl  had  to  be  made  small  and  compact 
for  handling,  and  to  withstand  the  tremendous  pressure  put  upon  it  by  the  speed  at  which 
it  is  necessary  to  run  it.  Years  of  effort,  planning  and  testing  have  evolved  the  Lily 
cream  separator  bowl,  which  is  one  of  the  most  efficient  and  perfect  skimming  bowls  on 
the  market. 

The  interior  device,  consisting  of  a  tubular  milk  shaft  and  disks,  provides  the  largest 
skimming  surface  of  any  skimming  device  yet  perfected.  The  description  of  the  disks 
on  page  13  brings  out  the  large  and  perfect  skimming  field  of  the  disks.  Exhaustive 
tests  have  proved  that  the  Lily  cream  separator  skims  so  thoroughly  that  only  a  drop 
or  two  of  cream  remains  in  the  skimmed  milk  to  every  gallon  of  whole  milk  skimmed. 


The  Lily  bowl   is  compact  and 
convenient  to  handle. 


The   one-piece   tool    steel   spindle. 
The  bowl  spur  is  a  part  of   the  spindle. 


Center  Balanced  Bowl  Makes  for  Efficiency 

The  Lily  bowl  is  center  balanced.  The  bottom  is  cone  shaped.  The  spindle  sets 
up  in  the  bowl  above  its  center.  The  principle  of  the  Lily  bowl  is  similar  to  a  cone- 
shaped  dish  or  basin  inverted  and  whirled  on  the  end  of  the  finger.  The  dish  or  basin, 
though  light,  will  retain  its  balance  very  well.  The  greatest  weight  of  the  Lily  bowl  is 
suspended  from  the  spindle  head.  The  cone-shaped  top  and  the  straight  sides  accentuate 
this  construction,  balancing  the  bowl  perfectly,  enabling  it  to  run  at  high  speed  with  a 
smooth,  vibrationless  motion. 

The  Lily  bowl  spindle  is  separate  from  the  bowl,  and  remains  in  the  separator  frame 
when  the  bowl  is  removed.  The  bowl  without  the  spindle  is  much  more  convenient 
to  handle  and  clean.  By  the  spindle  remaining  in  the  separator,  there  is  no  dropping 
of  oil  on  the  floor  from  the  spindle,  or  oil  in  the  cleaning  water  from  having  to  put  the 
spindle  in  the  water. 

The  spindle  is  made  of  tool  steel,  and  is  thirteen-sixteenths  of  an  inch  in  diameter. 
It  is  strong  enough  to  withstand  without  bending  any  strain  the  separator  will  be  called 
upon  to  bear  under  normal  conditions.  The  worm  on  the  spindle  is  long,  the  cogs  well 
curved  and  deep,  allowing  the  spindle  spiral  gear  to  secure  a  good  grip,  thereby  preventing 
any  lost  motion  or  side  thrust. 


10 


"^J 


The  bowl   lock 
ing  nut. 


The  separatLig  device  consists  of  the 
disks  and  tubular  milk  feeding  shaft. 
Their  construction  is  simple  but 
exceptionally  efficient. 


The 


bowl   shell   is  pressed 
from    steel. 


The  Simple  and  Few  Parts  of  the  Lily  Bowl 

The  Lily  bowl  is  made  of  steel.  It  consists  of  three  parts,  a  heavy  steel  hood  or 
shell,  which  forms  the  top  and  outer  wall  of  the  bowl.  The  interior  device  consists  of 
a  tubular  milk  feeding  shaft,  and  a  number  of  heavily  tinned  disks,  and  a  small  nut  for 
locking  the  head  or  bowl  shell  in  place. 

The  tubular  milk  feeding  shaft  forms  the  core  and  base  of  the  bowl.  The  so-called 
core  or  shaft  holds  the  disks  in  position,  and  as  explained  forms  the  channel  through 
which  the  milk  reaches  the  disks. 

The  bowl  shell,  pressed  into  shape  from  heavy  steel,  seis  down  over  the  disks  on  to 
the  lower  shoulder  of  the  base.  It  is  held  in  position  by  the  bowl  nut.  To  prevent 
milk  leaking  from  the  bowl  a  rubber  ring  is  placed  on  the  second  shoulder  of  the 
base.  The  bowl  shell  fits  snugly  against  this  rubber  ring,  but  does  not  set  on  it  as  is 
common  to  many  separator  bowls,  nor  is  the  rubber  ring  subjected  to  a  twisting 
pressure  or  wear  when  the  bowl  is  taken  apart  —  the  bowl  shell  simply  lifts  off.  Also 
the  rubber  ring  is  in  such  a  position  that  the  force  of  the  milk  against  it  tends  to  force 
it  into  the  joint  formed  by  the  bowl  shell  and  base,  absolutely  sealing  this  joint.  This 
construction  doubles,  even  trebles,  the  life  of  the  rubber  ring  in  the  Lily  bowl  over  that  of 
other  separators.     Bowl  leakage  does  not  annoy  the  owner  of  the  Lily  cream  separator. 


II 


The  tubular  milk  feeding  shaft  supports  the 
disks,  feeds  the  whole  milk  to  the  disks,  pro- 
vides a  free  cream  zone,  and  forms  the  base  of 
the  bowl.      It  is  a  steel  forging  heavily  tinned. 


The  sectional  cut  shows  the  openings  out  of  the  tubular 
shaft  by  which  the  whole  milk  is  fed  to  the  disks.  The 
openings  are  long,  passing  all  the  disks.  The  flow  of  milk 
to  the  disks  is  even. 


The  Tubular  Milk  Feeding  Shaft 

A  Free  Cream  Zone  Provided 

The  milk  feeding  shaft  of  the  Lily  is  a  carefully  machined  steel  forging,  heavily  tinned, 
with  three  wings,  each  projecting  at  right  angles  to  the  outer  surface.  The  milk  is  fed 
from  the  shaft  to  the  disks  through  three  openings  in  the  shaft  directly  in  front  of  the 
wings.  These  openings  and  wings  are  so  designed  that  they  offer  the  least  possible  resist- 
ance to  the  milk,  and  prepare  it  to  flow  freely  and  uniformly  into  the  space  between  the 
disks.  Back  of  the  wings  the  shaft  is  made  with  flat  surfaces.  The  wings  and  the  flat 
surfaces  of  the  shaft  provide  an  absolutely  free  cream  zone,  and  since  the  majority  of  the 
cream  particles  are  separated  immediately  after  coming  out  of  the  openings,  passing  at 
once  into  the  free  cream  zone,  churning  and  breaking  of  the  cream  or  butter  fat  particles 
is  a  thing  unknown  in  a  Lily  bowl. 

This  construction  is  also  another  reason  for  the  ability  of  the  Lily  to  separate  a  dense 
cream  with  ease  and  thorough  satisfaction  to  the  owner. 

The  tubular  shaft  also  forms  the  base  of  the  Lily  bowl.  The  shoulders,  on  which  rest 
the  bowl  top  and  rubber  ring  show  plainly  in  the  cut. 


12 


WHOLE  MILK 


The  disks  are  drawn  from  sheet  steel.  The  three  extra 
cream  assists,  making  six  cream  gatherers  in  all  in  the 
bowl,   insure  absolute   thorough  separation. 


The  Disks  —  The  Real 
Skimming  Agent 

Three  Cream  Assists 


WHOLE  Ml 

cream' 


The  skimming  field  of  the  Lily  disks.  Note 
that  the  separation  is  practically  completed  on 
the  upper  third  of  the  disk. 


In  the  Lily  cream  separator  the  large  cream  or  butter  fat  particles  are  separated  from 
the  milk  just  at  the  top  of  the  disks  and  are  moved  immediately  into  the  cream  zone. 
This  movement  is  hastened  by  the  cream  assists  which  are  located  at  the  top  edge  of  the 
disks  and  midway  between  the  wings  of  the  tubular  milk  feeding  shaft.  These  assists 
are  three  in  number,  and  with  the  tubular  shaft  wings  make  up  the  six  cream  gatherers — 
just  double  the  number  to  be  found  in  other  separators. 

The  small  cream  or  butter  fat  particles,  not  immediately  moved  into  the  cream  zone, 
enter  the  skimming  field  of  the  disks  and  are  separated  from  the  milk,  gradually  working 
their  way  up  to  the  cream  zone.  The  cream  assists  now  come  to  their  aid  by  having 
provided  a  comparatively  clear  field  between  themselves  and  the  wings  back  of  them, 
into  which  the  small,  struggling  cream  particles  enter,  and  are  then  moved  quickly  into 
the  free  cream  zone. 

The  Lily  disks  provide  a  greater  skimming  surface  than  is  found  in  other  bowls.  There 
are  27|  cubic  inches  of  skimming  surface  against  1 7|  cubic  inches  common  to  most 
disks.  With  this  greater  skimming  surface  and  three  extra  cream  assists — six  cream 
gatherers  in  all  —  is  it  any  wonder  the  Lily  cream  separator  skims  so  closely,  that  only 
a  drop  or  two  of  cream  is  left  in  every  gallon  of  milk  separated — a  portion  so  small  that  it 
can  be  detected  only  by  the  most  careful  test. 

The  disks  of  the  Lily  are  made  of  drawn  sheet  steel  and  are  given  the  most  durable 
plating  of  tin  possible.  These  disks  are  very  strong,  and  in  the  years  they  have  been  used, 
have  never  been  known  to  crack  or  split.  The  top  disk  is  of  special  design  and  its  purpose 
is  to  hold  the  other  disks  in  place  and  to  act  as  a  dividing  wall  between  the  cream  and 
skimmed  milk. 


^^^ 


i=Spit= 


13 


m 


The  cream  regulating 
screw  in  the  skimmed 
millf  outlet  is  a  new 
feature —  but  it  pays. 
AH  the  cream  gets  ou*" 
of  the  bowl. 


The  Cream  Regulating  Screw  Located  in  the 
Skimmed  Milk  Outlet 

Gets  All  the  Cream,  whether  Thin  or  Dense 

In  the  Lily  cream  separator  bowl  the  cream  regulating  screw  is  located  in  the  skimmed 
milk  outlet,  where  it  should  be.  The  principle  is  absolutely  correct.  No  matter  how 
rich  or  dense  the  cream  that  is  being  separated,  every  particle  of  it  leaves  the  bowl  through 
the  cream  outlet — there  is  no  obstacle  to  prevent  it. 

In  cream  separators  where  the  cream  regulating  screw  is  in  the  cream  outlet,  the  rich- 
ness or  density  of  the  cream  is  regulated  by  enlarging  or  closing  down  the  size  of  the  cream 
outlet.  With  this  system  there  is  always  danger  of  cream  being  lost,  especially  when  a 
dense  cream  is  desired,  because  the  size  of  the  cream  outlet  is  then  made  so  small  that  the 
cream  cannot  all  escape  and  is  forced  back  and  compelled  to  go  out  of  the  bowl  with  the 
skimmed  milk.     The  cream  that  does  pass  out  is  cut  and  broken  and  made  foamy. 

In  the  Lily  cream  separator  bowl  dense  or  thin  cream  is  secured  by  enlarging  or  closing 
down  the  skimmed  milk  outlet  and  forcing  a  portion  of  the  skimmed  milk  in  with  the 
cream  or  allowing  it  all  to  escape  through  the  skimmed  milk  outlet. 

When  gravity  or  dilution  methods  for  separation  are  used,  the  situation  is  even  worse 
than  where  the  screw  is  in  the  cream  outlet,  because  it  is  impossible  to  regulate  the  rich- 
ness of  the  cream  in  any  way.  In  this  connection  the  Purdue  Experiment  Station,  in 
a  Bulletin,  has  this  to  say: 

"The  gravity  cream  that  arrives  at  our  creameries  is,  at  best,  of  inferior  quality,  and 
butter  made  from  such  cream  seldom  scores  high.  It  also  has  the  disadvantage  of  being 
thinner  than  separator  cream.  Gravity  cream  seldom  tests  as  high  as  30  per  cent  of 
fat,  and  more  often  it  does  not  contain  more  than  20  to  25  per  cent  of  fat.  Thin  cream 
is  of  inferior  keeping  quality  and  when  sour  cannot  be  pasturized  properly.  Unless  it 
can  be  mixed  in  the  creamery  with  heavy  separator  cream,  starter  cannot  be  used  to 
advantage,  because  it  would  result  in  too  great  a  dilution.  Thin  cream  will  not  churn 
as  complete  as  cream  containing  30  to  35  per  cent  fat.  It  produces  more  buttermilk 
and  therefore  incurs  a  greater  loss  of  butter  fat." 

14 


(■->1 


The  operating  mechanism  is 
simple  to  the  extreme.  The 
gears  mesh  accurately,  run 
easily,  and  furnish  abundant 
power. 


tm 


The  Operating  Gears 

Side  Thrust  on  the  Worm  Eliminated 

The  Lily  operating  gears  are  few  and  simple,  but  the  power  is  there.  The  main  gear 
has  3  ^  cogs  constantly  in  mesh  with  the  pinion.  The  spindle  spiral  gear  has  5  }^i  cogs 
constantly  in  mesh  with  the  worm  spindle.  There  is  no  lost  motion  or  back  lash.  Side 
thrust  on  the  spindle  is  almost  entirely  eliminated.  The  cogs  of  the  worm  are  curved 
enough,  and  there  are  enough  cogs  constantly  in  mesh  so  that  the  power  transmitted  from 
the  spindle  spiral  gear  is  practically  all  downward.  The  lower  spindle  bearing  is  not 
worn  on  one  side  more  than  on  the  other — proof  positive  of  the  elimination  of  side  thrust 

The  main  gear  of  the  Lily  is  made  of  semi-steel.  This  metal  is  very  dense  and  close 
grained.  The  spiral  gear  is  specially  cut,  and  made  of  phosphor  bronze,  which  is  a  hard, 
dense  metal.  All  parts  are  accurately  cut  and  fitted  to  the  thousandth  part  of  an  inch 
by  the  most  skilled  workmen  that  can  be  secured. 


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The  pinion  bearings. 


Phosphor  bronze  bearings 
are  exceptionally  wear-re- 
sisting. They  do  not  stick 
easily  if  heated. 


The  lower  spindle  bearing. 


The  upper  spindle  bearing. 


All  Bearings  are  Phosphor  Bronze 

Phosphor  bronze  is  a  composition  of  copper,  tin  and  phosphorous  and  makes  the  best 
wear-resisting  metal  known  to  science.  1 1  is  an  expensive  composition,  but  every  bearmg 
in  the  Lily  cream  separator  is  made  of  this  expensive,  wear-resisting  metal.  Their  use 
insures  light  running  and  long  life  to  the  separator. 

The  bearings  are  four  in  number,  two  in  connection  with  the  bowl  spindle,  and  two 
for  the  pinion  for  the  spiral  spindle  gear.  The  function  of  the  upper  spindle  bearing  is  to 
keep  the  bowl  properly  centered  and  to  absorb  any  vibrations  that  may  be  caused  by 
starting  and  stopping  the  separator.  It  consists  of  only  three  parts — the  phosphor 
bronze  wearing  part,  the  cone-shaped  washer  made  of  Bessemer  steel,  and  a  strong,  sim- 
ple steel  spring.  The  phosphor  bronze  bearing  is  the  only  wearing  part.  The  strong 
steel  spring  holds  the  bowl  constantly  in  perfect  alignment,  while  the  washer  protects 
the  bearing  from  dirt. 

Oil  is  supplied  to  this  bearing  in  two  ways:  First,  from  the  oil  cup  on  the  outside  of 
the  frame,  which  flushes  the  bearing;  second,  by  the  spiral  grooves  on  the  spindle  which 
draws  up  the  oil  from  the  splash  oiling  system. 

The  lower  bowl  spindle  bearing  contains  the  steel  point  upon  which  the  spindle 
revolves.  The  spindle  sets  down  into  this  bearing  five-eighths  of  an  inch.  The  bearing 
is  screwed  into  the  frame  and  permits  bowl  adjustment  to  the  thousandth  part  of  an  inch. 
When  the  bowl  is  at  the  desired  height  a  lock  nut  is  tightened,  holding  the  bearing  firmly 
to  place. 


-  -it 

m 


18 


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The  friction  clutch  assembled 
in  gear. 


The  friction  clutch  grips   instantly  at  any  point  the 
handle  is  moved. 


A  Friction  Clutch  That  Works 

A  reliable  friction  clutch  is  essential  to  a  standard  cream  separator.  The  friction 
clutch  on  the  Lily  cream  separator  is  constructed  exactly  on  the  principle  of  the  clutch 
in  a  traction  engine. 

The  clutch  is  located  in  the  main  drive  gear  and  consists  of  two  hardened  steel  pawls, 
a  hardened  split  ring,  a  clutch  hub  and  washer.  The  clutch  hub  is  keyed  to  the  drive 
shaft.  The  two  pawls  fit  into  the  openings  in  the  split  ring  and  into  the  sockets  on  the 
clutch  hub.  When  power  is  applied  to  the  drive  shaft  the  pawls  move  against  the  ends 
of  the  split  ring,  causing  it  to  expand  and  clutch  the  rim  of  the  drive  wheel  within  which 
it  is  seated.  When  the  power  is  removed  from  the  shaft,  the  pawls  become  idle,  allowing 
the  split  ring  to  come  together  and  releasing  its  clutch  on  the  drive  gear.  The  great 
advantage  of  the  Lily  clutch  is  that  it  acts  instantly.  The  instant  power  is  applied  the 
clutch  responds  effectively.  Also,  the  moment  the  power  is  stopped  the  clutch  releases. 
There  is  no  flying  around  of  the  handle  when  the  operator  stops  turning.  It  is  dangerous 
to  attempt  to  stop  a  bowl  revolving  at  full  speed.  Furthermore,  such  an  attempt  works 
injury  to  the  bowl  itself,  throwing  it  out  of  balance  and  materially  affecting  its  skimming 
qualities.  A  bowl  should  be  allowed  to  run  down.  The  friction  clutch  on  the  Lily  makes 
this  possible  without  any  inconvenience  or  possible  injury  to  the  operator. 

The  Lily  friction  clutch  is  simple,  strong  and  efficient.  It  always  works — there  is 
nothing  about  it  to  get  out  of  order.  Ask  the  dealer  to  show  you  this  clutch.  Note  it 
is  not  a  ratchet,  nor  does  it  contain  springs.  Take  hold  of  the  handle  and  notice  how 
quickly  the  clutch  acts.  Without  exception,  it  is  the  strongest  and  most  reliable  clutch 
used  on  a  separator. 


19 


fi*-*- 


The  Splash  Oiling  System  Sprays  all  Bearings  and 
Gears,  Continuously  with  Oil 

A  thorough  lubrication  of  all  bearings  and  gears  in  the  Lily  cream  separator  makes  this 
separator  efficient,  durable,  and  easy  running.  The  lower  part  of  the  frame,  where  the 
driving  gears  are  located,  is  constructed  to  form  a  chamber  for  oil  in  which  the  gears 
move,  throwing  a  fine  spray  of  oil  over  the  entire  operating  mechanism,  including  the 
upper  spindle  bearing,  from  the  moment  the  separator  is  started  until  it  is  stopped. 

The  oil  is  entirely  free  from  skimmed  milk  overflowing  from  the  bowl-housing 
chamber.  The  two  chambers— oil  and  bowl— are  entirely  distinct  and  separate, 
another  feature  in  which  the  Lily  predominates  over  ordinary  separators.  The 
overflow,  if  any,  from  the  bowl-housing  chamber  is  carried  by  a  tube  to  a  bucket 
hanging  within  the  stool.  The  oil  overflow  from  the  oil  chamber  is  caught  by  the  small 
bucket  hanging  just  under  the  oil  chamber  and  on  the  outside  of  the  stool.  Dirt  cannot 
get  into  the  oil  chamber.  Small  metal  particles  from  the  operation  of  the  gears  fall  to 
the  bottom  of  the  chamber  and  are  drawn  out  by  a  special  drain  cock.  The  oil  can  be 
drawn  off,  strained,  and  used  over  again. 


20 


The  gauge  oil  glass  al- 
ways shows  the  quantity 
of  oil  in  the  chamber — 
no  guess-work  about  it. 


A  new  supply  of  oil  can  be  furnished  at  each  run  to  take  the  place  of  the  slight  over- 
flow from  the  action  of  the  gears  by  filling  the  oil  cup  which  drains  over  and  thoroughly 
lubricates  and  washes  out  the  upper  spindle  bearing  and  then  flows  down  the  spindle 
into  the  oil  chamber. 

The  oil  chamber  is  so  constructed  that  its  lowest  point  where  the  oil  collects  is  below 
the  lower  spindle  bushing  so  that  while  this  bushing  is  constantly  oiled,  it  is  impossible 
for  grit  to  work  into  it. 

The  Lily  splash  system  insures  the  gears  running  in  a  bath  of  oil  at  all  times.  There 
is  no  possibility  of  careless  help  running  the  separator  and  injuring  it  through  lack  of 
sufficient  lubrication.  The  splash  oil  system  reduces  the  wearing  and  cutting  of  the  gears 
to  a  minimum. 

A  special  and  exclusive  feature  of  the  Lily  is  the  gauge  glass  in  the  oil  chamber.  This 
is  provided  in  order  that  the  operator  may  determine  at  any  time  of  the  run  just  the 
quantity  of  oil  in  the  oil  chamber.  It  takes  only  a  glance  to  tell  it.  The  gauge  glass 
is  an  exclusive  feature  of  International  Harvester  separators.  In  other  machies,  to  be 
certain  that  there  is  a  sufficient  quantity  of  oil,  it  is  necessary  to  pour  in  oil  until  the  over- 
flow tube  starts  to  run.  Not  only  is  a  considerable  quantity  of  oil  thus  wasted,  but  there 
is  always  the  inclination  to  guess  that  there  is  enough,  with  the  result  that  many  times 
the  separator  is  not  sufficiently  oiled.  In  the  Lily  separator  the  glass  is  so  placed  that 
when  the  oil  half  covers  it  the  oil  is  just  at  the  level  of  the  overflow  tube.  There  is  no 
waste  or  guess-work  about  a  sufficient  quantity  to  properly  lubricate  the  separator. 


^ 


21 


^ 


V 


xN 


Wash  the  disks  as  one  piece.     The   brush 
bristles  work  right  in  between  the  disks. 


The  disks  can  be  washed  separately  on  the  holder. 


KM 


KH 


Wash  the  Lily  Parts  in  the  Supply  Can 

Five  Minutes  Work 
Disks  Washed  as  One  Part 

The  Lily  cream  separator  can  well  be  named  the  "Sanitary  Cream  Separator." 
There  is  no  part  which  cannot  be  thoroughly  cleaned  either  inside  or  out.  The  frame  is 
carefully  painted.  There  are  no  shelves  or  projections  on  it  where  dust  and  dirt  can 
collect.  It  can  be  wiped  down  in  a  moment  of  time  with  a  damp  cloth  and  always  be 
in  a  perfectly  sanitary  condition. 

The  washing  and  thorough  cleansing  of  the  Lily  cream  separator  is  the  work  of  only 
a  few  minutes.  No  brushes,  pans  or  other  receptacles,  aside  from  those  regularly  fur- 
nished with  the  separator,  and  the  tea  kettle,  are  needed  to  wash  it.  When  through 
separating  set  the  supply  can  on  a  chair  or  stool  and  wash  the  bowl  parts  and  tinware  in  it. 

The  accompanying  illustrations  show  how  easy  it  is  to  wash  the  disks.  They  are 
removed  from  the  tubular  milk  feeding  shaft  by  means  of  the  disk  holder.  In  this  way 
the  disks  are  kept  in  their  respective  order.  They  are  washed  as  one  piece.  The  large 
brush  supplied  with  the  separator  is  inserted  up  through  the  disks.  The  bristles  work 
their  way  in  between  the  disks  at  the  top,  removing  all  milk  particles.  Now  dash  the 
disks  into  the  water,  then  pour  scalding  water  over  them  and  hang  them  on  the  frame  of 
the  separator.      In  a  moment  they  will  be  thoroughly  dried  and  perfectly  clean. 

If  it  is  desired  to  separate  the  disks,  to  brush  each  individually,  it  is  a  simple  matter 
with  the  Lily  disks.  The  disk  holder  is  made  especially  for  this  work.  Simply  wash 
each  disk  and  put  it  over  on  the  handle  of  the  holder,  as  shown  in  the  illustration,  thus 
each  is  washed  separately  without  removing  from  the  holder,  and  therefore  are  in  their 
regular  order,  ready  to  be  put  back  as  one  piece  on  to  the  tubular  milk  feeding  shaft. 


7=f=f^ 


^ 


22 


^ 


tn 


/^  ( 


The  Lily  runs  easily.  The  crank  is  at  the  right  height 
for  turning — practically  no  body  motion  is  necessary. 
Cream  pail  hooks  and  brackets  are  conveniently  arranged. 


The  Other  parts  are  now  washed,  rinsed  with  scalding  water,  and  hung  on  the  separator 
frame,  in  such  order  that  the  separator  can  be  put  together  and  gotten  ready  for 
operation  with  the  handHng  of  each  part  only  once. 

Now  wipe  out  the  white  enameled  bowl-housing  chamber.  Wipe  down  the  frame 
and  spread  a  clean,  white  cloth  over  the  separator,  and  the  Lily  is  a  thoroughly  clean 
separator  and  will  remain  in  that  condition  until  again  wanted. 

The  Lily  is  complete  in  and  of  itself,  thoroughly  sanitary,  and  easy  to  keep  in  this 
condition  365  days  in  the  year.  Dirt  cannot  gather  in  or  around  it;  there  is  no  place 
for  it  to  gather.  This  separator  can  be  kept  and  operated  in  the  daintiest  kitchen  without 
creating  any  dirt. 


^ 


23 


m 


The  Lily  operated  by  an  I  H  C  engine  is  a  great  dairy  economizer. 

An  Economical  Power  for  the  Cream  Separator 

Small  Engines  Successfully  Adapted  to  the  Operation 
of  a  Cream  Separator 

The  gasoline  engine  is  the  cheapest  form  of  power  practical  to  the  farm,  and  this 
economical  power  has  been  successfully  adapted  to  the  International  Harvester  line  of 
cream  separators.  The  engine  is  belted  directly  to  the  separator  through  the  medium 
of  a  friction  clutch  pulley  and  a  power  equipment  on  the  separator  which  includes  an 
idler  pulley. 

The  friction  pulley  allows  the  separator  to  be  started  at  a  low  speed  and  gradually 
increased  to  full  speed  while  the  engine,  of  course,  is  making  full  speed  from  the  start. 
The  power  equipment,  including  the  idler  pulley  which  runs  on  the  drive  side  of  the  belt, 
absorbs  the  shocks  of  the  engine  explosions,  permitting  the  separator  to  run  free  from 
vibrations.     A  reducing  gear  on  the  engine  permits  of  the  proper  speed  for  the  separator. 

The  need  of  such  an  outfit  is  plainly  apparent.  The  dairyman  has  many  thousands 
of  dollars  invested  in  equipment.  Several  thousand  pounds  of  milk  a  day  are  obtained 
and  must  be  separated.  The  separator  has  overdone  itself  in  building  up  the  industry, 
and  to  save  the  time  of  the  dairyman,  the  engine  becomes  the  power  for  operation. 
The  dairyman  is  free  to  devote  his  time  and  attention  to  some  feature  of  dairying  that 
the  engine  cannot  handle. 

The  engine  shown  is  a  one-horsepower,  hopper-cooled  engine.  It  will  run  a  cream 
separator  better  than  a  dairyman  can,  for  it  will  maintain  a  uniform  speed  from  the 
beginning  to  the  end  of  the  run.      It  will  do  the  skimming  at  the  cost  of  a  few  cents, 


24 


&::. 


The  pulley   attachment.    The  idler  is  the  upper 
pulley.      It  absorbs  the  vibrations. 


The   reducing   gear  and   pulley   on   the  engine, 
which  provide  for  the  correct  speed  of  the  separator. 


while  the  dairyman's  time  is  worth  dollars,  and  many  of  them.  When  the  skimming  is 
done,  the  engine  can  be  attached  to  a  can  or  bottle-washing  machine  and  run  it  more 
economically  than  any  other  form  of  power  it  is  possible  to  obtain.  There  are  many 
other  uses  to  which  a  small  engine  of  this  kind  can  be  adapted.  The  outfit  is  practical 
in  every  sense  of  the  word,  and  is  a  sure  profit  builder  to  the  dairyman. 

The  Power  Equipment 

The  above  illustration  shows  the  idler  pulley  attachment  on  the  separator  and  the 
reducing  gear  on  the  engine,  which,  together  with  a  friction  clutch  pulley,  make  up  the 
power  equipment  by  which  Lily  cream  separators  are  operated  by  engines. 

Aside  from  the  improvements  in  the  skimming  facilities  of  the  Lily  cream  separator, 
no  improvement  means  more  to  the  dairy  farmer  than  the  power  equipment  on  this 
separator.  The  lower  of  the  two  small  belt  pulleys  on  the  separator  is  stationary,  while 
the  upper  one  is  attached  to  a  coil  spring  which  allows  the  pulley  to  move  back  and  forth 
with  the  pulse  of  the  engine.  This  upper  pulley  is  known  as  the  idler  pulley  and  runs 
on  the  drive  side  of  the  belt.  The  shocks  of  the  explosions,  and  other  vibrations  from  the 
engine,  travel  on  the  drive  side  of  the  belt,  but  are  absorbed  before  reaching  the  separator 
by  the  idler  pulley,  or  rather  the  coil  spring,  the  idler  pulley  being  the  medium  by  which 
the  vibrations  reach  the  spring. 

The  reducing  gear,  shown  on  the  inside  of  the  left  flywheel  of  the  engine,  carries  the 
pulley  from  which  the  separator  is  driven.  It  is  geared  to  run  a  separator  at  the  required 
speed  as  well  as  to  operate  other  machines  of  hand  power,  such  as  churns,  can  and  bottle 
washers,  washing  machines,  or  any  other  small  machines.  The  power  equipment  is 
sold  as  an  extra. 


25 


&\ 


Make  a  Thorough  Examination  of  the  Cream 
Separator  You  Buy 

A  cream  separator  is  the  machine  that  makes  the  dairy  farm  profitable.  If  it  were 
not  for  the  cream  separator  the  dairyman  would  be  unable  to  realize  full  profits  from  his 
butter  fat.  Under  the  old  method  of  skimming,  that  of  gravity  skimming,  fully  25  per 
cent  of  the  butter  fat  was  lost.  The  skimmed  milk  also  was  cold,  often  times  sour,  so  that 
its  value  as  a  food  was  reduced  almost  to  nothing.  By  using  a  standard  cream  separator 
the  dairyman  saves  practically  all  the  butter  fat,  which  at  the  present  market  price  of 
about  30  cents  per  pound  is  the  most  valuable  food  product  raised  on  the  farm.  It  also 
provides  warm,  sweet  milk  for  feeding  young  stock,  and  it  keeps  the  fertilizing  elements, 
which  are  contained  in  skimmed  milk  in  large  quantities,  on  the  farm. 

Since  the  cream  separator  is  a  machine  of  so  much  importance  to  the  dairy  farmer, 
it  is  vitally  essential  that  a  separator  be  purchased  that  will  give  the  maximum  service 
with  the  minimum  loss  of  butter  fat  and  time.  To  select  a  cream  separator  because  it 
is  advertised  at  a  "low  price,"  "good  as  any,"  or  "sixty  days*  free  trial,"  and  have  it 
waste  from  10  to  25  per  cent  of  the  butter  fat,  or  play  out  entirely  after  a  few  months' 
usage,  is  certainly  not  wise  buying  nor  does  it  turn  in  a  profit  at  the  end  of  the  year. 

A  wise  buyer  will  inquire  into  the  skimming  qualities  of  a  cream  separator.  He  will 
determine  whether  it  will  skim  thoroughly.  He  will  investigate  the  material  entering 
into  its  make-up,  the  construction  of  the  bowl  and  the  interior  devices  of  the  bowl,  the 
number  of  gears  making  up  the  driving  mechanism  and  their  simplicity,  and  the  materials 
of  which  they  are  made,  the  splash  oiling  system,  whether  or  not  it  is  only  a  name  or  an 
adequate,  dependable  oiling  system.  In  short,  he  will  examine  every  point  of  the  machine, 
asking  every  pertinent  question  which  comes  to  mind. 

Not  only  this,  but  a  wise  buyer  will  investigate  the  reputation  of  the  company  putting 
out  the  cream  separator.  He  will  inquire  into  the  records  of  the  separators  already  out. 
He  will  learn  how  the  company  deals  with  its  customers,  and  whether  it  is  the  purpose  of 
the  company  merely  to  sell  cream  separators,  or  to  make  and  see  to  it  that  the  cream 
separators  give  satisfactory  service.  Above  everything  else,  he  will  talk  to  a  responsible 
dealer  about  it. 

Another  important  point  he  will  investigate  is:  Does  the  company  manufacture  every 
part  of  the  separator  in  its  own  shop,  and  employ  competent  workmen?  If  the  company 
putting  out  a  separator  merely  assembles  the  parts,  buying  them  from  any  source  possible, 
it  may  be  taken  as  a  certainty  that  that  separator  will  give  trouble.  It  will  not  stand 
up  to  do  the  work. 

The  repair  question  is  an  important  one.  Milk  will  not  keep  long,  and  an  accident 
to  a  separator  requires  repairs  in  a  few  hours,  or  a  consequent  loss  of  several  dollars' 
worth  of  milk  and  butter  fat.  The  dealer  in  your  town  who  sells  the  Lily  cream  separator 
carries  a  full  line  of  repairs  for  the  separator.  This  very  essential  feature  of  I  H  C  service 
is  kept  continually  at  the  highest  point  of  efficiency  by  the  I  H  C  dealers.  There  is  no 
waiting  for  days,  or  writing  to  the  city  and  depending  on  irresponsible  parties  for  repairs, 
while  you  are  losing  time,  and  the  milk  is  spoiling.  The  service  in  repair  parts  by  I  H  C 
dealers  is  a  point  you  must  not  overlook  when  selecting  your  cream  separator. 


26 


Increase  Your  Dairy  Profits 

Take  Your  Own  Herd  and  Build  it  Up 

Every  dairy  farmer  has  his  destiny  in  his  own  hands.  If  the  herd  you  have  is  not 
paying  profits,  you  can  make  it  do  so  in  a  very  short  time.  If  it  is  paying  you  a  reason- 
able profit,  you  can  make  it  pay  a  better  profit. 

The  use  of  the  Babcock  Test,  in  eliminating  the  poor  cows,  and  a  pure  bred  sire  will, 
in  three  or  four  years,  produce  a  change  in  a  dairy  herd  that  seems  impossible,  if  it  had 
not  been  proved  so  many  times.  In  six  years  a  pure  bred  sire  will  practically  convert 
a  mixed  or  common  herd  into  pure  breds.  The  following  table  shows  transmission 
of  the  blood  of  the  pure  bred  sire  to  his  offspring: 

Calves — first  generation  contain  50         per  cent  pure  blood 

second        "  "         75 

third  "  '■        87.5     " 

fourth        "  "        93.75  " 

fifth  ■'  "       96.87  " 

sixth  "  "       98  43  •• 

Thus,  it  is  seen  that  the  sixth  generation  is  almost  99  per  cent  pure.  Generally,  if 
conditions  have  been  favorable,  it  is  difficult  to  distinguish  animals  of  the  fourth  genera- 
tion from  pure  breds;  so  strongly  have  the  traits  of  the  breed  been  impressed  upon  them 
by  a  pure  bred  sire. 

These  results  cannot  be  hoped  for  from  grade  sires.  A  grade  sire  cannot  produce 
offspring  with  even  as  much  pure  bred  blood  as  the  sire  himself  may  possess.  He  cannot 
raise  the  herd  as  high  as  can  a  pure  bred  sire,  neither  can  he  fix  the  desired  character- 
istics so  firmly  in  the  offspring. 

The  pure  bred  sire  selected  to  head  your  herd  should  be  the  son  of  a  heavy  milking 
dam.  He  should  not,  however,  be  too  old.  If  you  are  in  earnest  about  building  up 
your  herd,  select  a  sire,  regardless  of  the  price,  that  has  already  produced  heavy  milking 
offspring.  You  can  then  be  confident  that  he  will  transmit  to  your  herd  quaUties  you 
want,  and  make  your  dairy  the  success  that  you  want  it  to  be. 

The  Value  of  the  Cow  Testing  Association 

That  cow  testing  is  essential  to  the  advancement  of  the  dairy  industry  and  to  the 
success  of  the  individual  dairy  farmer  is  evidenced  by  the  rapid  growth  of  Cow  Testing 
Associations.  Dairy  farmers  of  many  communities  find  it  more  practical  to  employ  a 
man  to  come  once  a  month  and  weigh  and  test  night  and  morning  milkings  than  to  under- 
take the  work  themselves.  To  this  end  a  group  of  farmers  form  a  Cow  Testing  Asso- 
ciation, and  not  only  have  the  work  of  testing  done  by  an  expert,  but  receive  his  advice 
on  feeding,  breeding,  raising  calves,  and  any  subject  pertinent  to  the  daily  business. 

Mr.  Will  Forbes  of  the  Dairy  Division,  United  States  Department  of  Agriculture, 
outlines  the  organization  and  work  of  such  an  association: 


27 


T:^- 


V^ 


^ 


An  ideal  cow  testing  association  is  one  where  there  are  twenty-six  members.  There 
can  be  less,  but  not  very  well  more,  because  the  tester  is  to  make  one  visit  each  month 
and  spend  one  day  with  each  member.  Since  there  are  but  twenty-six  work  days  in  a 
month,  it  would  make  it  hard  and  inconvenient  for  the  tester  to  test  more  than  twenty- 
six  herds.  Some  associations  are  organized  with  more  members,  but  the  members  in 
such  an  association  surely  lose  many  of  the  benefits  of  the  work  as  each  farmer  should 
have  an  opportunity  to  ask  the  tester  questions,  to  get  help  on  feeding,  and  talk  over 
with  him  the  work  of  his  herd,  and  unless  the  tester  spends  a  day  and  night  at  each 
farmer's  house,  this  work  just  mentioned  is,  of  course,  impossible.  I  believe  the  help 
the  tester  can  give  each  farmer  in  helping  balance  up  his  rations  and  also  in  discussing 
his  herd  management  is  of  as  much  value  to  him  as  the  record  book.  Some  say  it  is 
more.  Most  of  the  work  with  the  farmer  is  done  after  supper  in  the  evening,  and  unless 
the  tester  has  one  day  at  each  member's  place,  this  phase  of  the  work  is  necessarily 

slighted. 

The  members  of  the  association  employ  a  man  who  is  called  a  "tester."  It  would 
be  better  to  call  him  a  "dairy  expert,"  This  dairy  expert  or  tester  is  a  young  man 
who  has  been  raised  on  a  farm,  who  has  had  the  practical  experience,  and  who  has  had 
one  or  two  years'  work  in  one  of  our  agricultural  colleges  and  is  competent  to  not  only 
weigh  and  test  milk  but  who  understands  feeding  and  balancing  rations  and  has  some 
ideas  in  regard  to  good  dairy  farm  management.  The  salary  generally  paid  is  $500 
per  year  and  expenses.  There  are  some  testers  working  for  less  and  some  for  consid- 
erable more. 

The  expert  or  tester  comes  to  the  farmer's  place  about  three  o'clock  in  the  afternoon, 
so  he  is  there  in  plenty  of  time  to  watch  the  feeding  and  weigh  for  himself  the  quantity 
of  feed  fed  each  cow.  The  general  practice  of  feeding  all  the  cows  about  the  same  amount 
of  silage  and  roughage  makes  this  part  of  the  work  much  easier.  But  should  some  cows 
receive  different  amounts  of  these  feeds,  the  tester  notes  this  down  in  his  stable  book 
opposite  the  cow's  name  and  number. 

Then  the  amount  of  grain  that  is  fed  each  cow  is  weighed  and  noted  down  in  this 
stable  book.  Remember  that  all  this  work  is  done  by  the  tester.  Then  as  each  cow 
is  milked,  the  tester  weighs  and  obtains  a  sample  of  each  cow's  milk  entering  the  amount 
opposite  the  cow's  number.  In  the  evening  the  dairyman  and  tester  discuss  feeding 
and  rations  and  relative  cost  of  protein  and  carbohydrates.  In  the  morning  the  tester 
goes  to  the  cow  barn  with  the  farmer,  notes  down  any  difference  in  the  amount  of  feed 
given,  and  weighs  and  obtains  a  sample  of  the  morning's  milk.  After  breakfast  a 
Babcock  test  is  run  from  the  sample  of  each  cow's  milk.  After  these  have  been  set  down 
in  the  stable  book,  the  leaf  with  this  temporary  record  is  torn  out,  and  from  these  figures 
the  tester  computes  the  amount  of  milk  and  butter  fat  the  cow  has  produced,  its  value,  the 
amount  of  feed  eaten,  profit  or  loss,  the  cost  of  producing  a  pound  of  fat,  1 00 pounds  of  milk, 
and  the  returns  for  one  dollar's  worth  of  feed.  This  record  in  detail  is  written  with  pen 
and  ink  in  a  record  book.  This  book  stays  with  the  farmer  and  is  his  property.  He 
can  tell  by  looking  at  his  book  just  what  each  cow  in  his  herd  is  doing.  These  stable 
books,  individual  record  books,  and  loose  leaves  for  the  ledger  are  furnished  free  to  the 
members  of  an  association,  if  desired,  by  the  United  States  Dairy  Division. 


28 


Formula  for  Testing  Milk  by  the  Babcock  System 

Weighing  and  testing  milk  is  not  a  difficult  or  trying  task,  nor  does  it  require  a  great 
deal  of  time.  To  the  farmer  who  does  not  have  a  membership  in  a  Cow  Testing  Associa- 
tion, testing  is  just  as  essential  to  his  success,  and  the  work  will  pay  for  itself  in  big, 
round  dollars  many  times  over. 

The  Babcock  test  outfit,  besides  the  machine  and  its  accessories,  should  contain  a 
spring-balanced  scale,  pint  glass  jars,  one  for  each  cow,  preservative  tablets,  and  a  record 
book,  or  sheets  for  recording  the  test  of  each  cow.  Accessories  with  the  Babcock  testing 
machine  consist  of  testing  bottles,  pipette,  acid  measure,  and  a  bottle  of  sulphuric  acid. 

The  testing  of  the  milk  for  butter  fat  can  be  done  daily,  weekly,  or  monthly.  The 
practice  of  making  the  test  once  a  month  meets  most  requirements.  The  monthly  test 
does  not  involve  so  much  work  and  is  a  very  good  indication  of  the  per  cent  of  butter  fat 
the  cow  is  producing.  In  making  this  test  samples  should  be  taken  from  each  milking 
for  a  period  of  three  days  and  placed  in  pint  glass  jars.  The  milk  should  also  be  weighed 
at  this  time  and  a  careful  record  kept  of  the  weight  of  each  milking.  To  prevent  the 
samples  from  souring,  a  preservative  tablet  should  be  put  into  the  jar.  Before  taking 
the  sample,  the  milk  in  the  pail  should  be  well  stirred. 

The  formula  for  the  test  is  as  follows: 

1 .  Mix  the  sample  milk  thoroughly. 

2.  Measure  out  the  milk  with  a  pipette  I  7.6  C.  C. 

3.  Put  into  the  test  bottles. 

4.  Mix  thoroughly  with  17.5  C.  C.  sulphuric  acid. 

3.  Place  the  test  bottles  in  the  machine,  whirl  them  five  minutes,  according  to  the 
speed  designated  on  the  machine  handle. 

6.  Add  hot  water  until  the  mixture  comes  up  to  the  neck  of  the  testing  bottle 

7.  Put  back  into  the  machine  and  whirl  for  two  minutes. 

8.  Add  hot  water  until  the  fat  rises  within  the  graduated  scale  on  the  neck  of  the 
bottle. 

9.  Put  back  in  the  machine  and  whirl  for  two  minutes. 

10.  Put  the  test  bottles  in  hot  water  at  a  temperature  of  130  to  140  degrees  Fahren- 
heit, for  five  minutes. 

1  I .      Read  test  by  means  of  dividers. 


Directions  for  Accurate  Making  of  the  Test 

When  using  the  pipette,  place  the  small  point  in  the  milk,  and  with  the  other  end  in 
the  mouth  suck  the  air  out  of  the  pipette  until  the  milk  rises  above  the  17.6  C.  C.  mark, 
then  quickly  place  the  tip  of  the  forefinger  over  the  end  of  the  pipette  which  has  been 
in  the  mouth.  This  will  hold  the  milk  in  the  pipette,  and  by  slightly  releasing  the  pres- 
sure of  the  finger,  the  milk  can  be  allowed  to  run  down  slowly  until  the  17.6  C.  C.  mark 
is  reached.  Then  press  the  finger  firmly  on  the  end  of  the  pipette  to  prevent  any  more 
of  the  milk  from  running  out. 


29 


Now  place  the  small  end  of  the  pipette  in  the  top  of  the  test  bottle  and  gradually 
reduce  the  pressure  of  the  finger.  Hold  the  pipette  and  the  test  bottle  at  a  slight  angle, 
so  that  the  milk  will  flow  down  one  side  of  the  neck  of  the  bottle,  and  at  the  same  time 
leave  a  space  on  the  other  side  for  the  escape  of  the  air  in  the  bottle  which  the  milk 
displaces.  Do  not  allow  the  milk  to  run  out  of  the  pipette  too  fast,  or  it  will  choke  the 
neck  of  the  bottle  and  overflow.  This  would  require  washing  the  bottle  and  measurmg 
a  new  sample  of  milk  with  the  pipette. 

Take  the  small  acid  measure  and  fill  to  the  point  marked  1  7.5  C.  C.  with  the  sul- 
phuric acid.  The  sulphuric  acid  used  in  making  the  Babcock  test  should  have  a  specific 
gravity  of  1.82.  This  acid  can  be  secured  at  any  drug  store,  or  dealers  in  dairy 
supplies.  Be  sure  and  see  that  the  acid  is  of  the  right  specific  gravity,  otherwise  the  test 
will  not  be  correct.  In  pouring  the  acid  into  the  test  botde,  into  which  has  been  placed 
the  sample  of  milk,  hold  the  acid  measure  and  test  bottle  at  an  angle,  just  as  was  done 
when  the  milk  was  being  put  in.  This  is  important.  First,  because  there  must  be  room 
in  the  neck  of  the  bottle  for  the  air  to  escape.  If  there  is  not,  the  acid  will  bubble  over, 
spoiling  the  test  and  burning  the  hands.  Second,  if  poured  directly  on  to  the  milk,  the 
acid  will  char  it  and  render  the  test  inaccurate.  The  bottle  should  be  revolved  while 
the  acid  is  being  poured  in,  both  to  wash  down  the  milk  in  the  neck  of  the  bottle,  and  also 
that  the  acid  may  be  distributed  evenly  in  the  bottle. 

As  soon  as  the  acid  has  been  poured  into  the  test  bottle  with  the  milk,  it  will  be  noticed 
that  the  milk  and  acid  lay  in  two  distinct  layers,  the  acid  in  the  bottom  of  the  bottle 
and  the  milk  on  top.  The  acid  and  milk  should  be  mixed  immediately.  Do  this  by 
taking  the  bottle  by  the  neck  and  swinging  it  in  a  circle  until  acid  and  milk  are  completely 
mixed.  If  the  bottle  is  shaken  back  and  forth  or  up  and  down,  there  is  danger  of  the 
acid  splashing  out  of  the  neck  of  the  bottle  and  of  forcing  some  of  the  milk  up  into  the 
neck,  where  it  will  stick,  and  thus  have  a  tendency  to  make  the  test  inaccurate. 

The  mixture  has  a  uniform  brown  color  and  becomes  very  hot.  On  the  rough  spot, 
on  the  side  of  the  test  bottle,  write  with  an  ordinary  lead  pencil  the  cow's  number  whose 
milk  is  being  tested,  as  a  means  of  identifying  the  bottle.  After  the  tests  have  been 
completed,  it  is  important  that  the  reading  be  made  while  the  fat  is  hot.  It  will  be 
noticed  that  both  the  bottom  and  top  of  the  fat  column  in  the  neck  of  the  bottle  is  curved. 
This  is  due  to  the  fat  adhering  closely  to  the  glass.  The  reading  of  the  test  should 
be  made  from  the  edge  or  highest  point  of  the  curve  at  the  top  of  the  fat  column, 
to  the  center  or  lowest  part  of  the  curve  at  the  bottom  of  the  fat  column.  A  pair 
of  dividers  is  the  only  means  of  reading  the  fat  column  correctly.  Adjust  the  point 
of  the  divider  to  the  extreme  points  of  the  fat  column  and  then,  without  changing  the 
distance  between  the  points,  place  one  point  on  zero  of  the  scale  and  read  on  the  scale 
the  percentage  of  fat,  which  is  indicated  by  the  position  of  the  other  point.  For  example, 
if  the  divider  points  extend  from  zero  to  four,  it  means  that  the  milk  contains  four  pounds 
of  butter  fat  for  every  100  pounds  of  milk,  or  that  the  milk  may  be  called  4  per  cent  milk. 
The  dividers  are  employed  because  the  fat  column  always  comes  well  up  within  the  scale, 
and  for  this  reason  is  difficult  to  read.  The  measure  of  the  column  can  be  taken  with 
the  dividers  and  one  point  put  on  zero  and  the  other  point  will  show  the  correct  reading 
of  the  fat  column. 


30 


m^^.    ^^ 


rr-,t 


Fall  Freshening  of  Dairy  Cows  Versus  Spring  Freshening 

There  has  been  much  discussion  upon  the  relative  merits  of  winter  and  summer 
dairying.  Each  system  has  its  favorable  points.  Local  conditions  will  determine 
which  system  is  the  most  profitable  for  the  individual  dairyman.  Four  factors  must  be 
considered:  Milk  production  per  cow,  the  system  of  cropping,  welfare  of  the  calf,  and 
the  demand  of  the  market. 

Winter  dairying  presupposes  fall  freshening.  Cows  entering  upon  their  lactation 
period  at  this  season  of  the  year  keep  up  a  comparatively  good  flow  of  milk  through  the 
winter  with  a  pronounced  shrinkage  in  production  about  the  time  they  are  turned  out 
to  pasture.  This  fresh  succulent  ration,  together  with  the  comfort  of  the  mild  tempera- 
ture of  spring  and  early  summer,  and  the  freedom  in  the  open  air,  stimulates  the  milk 
flow,  and  tends  to  increase,  or  at  least  maintain,  the  yield  for  some  time.  Then  when 
the  most  trying  period  of  the  year  to  produce  milk  arrives — hot  weather,  short  pasture, 
and  fly  time — the  cows  are  ready  to  go  dry. 

When  an  abundance  of  cheap  pasture  is  available,  and  the  tillage  area  is  compara- 
tively small,  spring  freshening  of  cows  has  its  advantages,  because  as  most  of  the  feed 
is  produced  by  pasture  the  cows  take  advantage  of  it  when  it  is  in  the  best  condition, 
and  when  they  need  the  most  liberal  supply  of  feed. 

In  this  same  class  are  those  farms  where  the  area  tilled  is  small,  and  where  for  various 
reasons  a  considerable  amount  of  roughage,  of  unsalable  quality,  is  to  be  disposed  of, 
and  can  be  utilized  for  feed. 

Aside  from  the  milk  and  the  feed,  the  calf  demands  its  share  of  consideration,  for 
upon  the  proper  raising  of  the  heifer  calves  from  the  best  cows  depends  the  success  of 
the  future  dairy  herd.  Here  again,  winter  dairying  wins  a  point,  as  calves  dropped  in 
the  fall  usually  do  much  better  than  spring  calves,  because  they  are  given  more  attention 
when  kept  in  the  barn  until  pasture  season,  at  which  time  they  will  be  six  or  eight  months 
old.  At  this  age  their  digestive  systems  are  sufficiently  developed  to  enable  them  to 
thrive  on  pasture,  and  they  are  also  better  able  to  withstand  attacks  of  flies  during 
midsummer. 

On  the  other  hand,  spring  calves  are  usually  turned  to  pasture  before  they  are  old 
enough  to  derive  much  nourishment  from  the  grass.  Flies  are  very  troublesome  to 
young  calves,  and  are  almost  sure  to  stop  their  growth  for  sometime.  A  calf  once 
stunted  always  shows  the  effect,  no  matter  how  good  the  subsequent  feed  and  care  may  be. 

The  fourth  factor  in  either  system  of  dairying  is  the  market.  The  average  price  of 
milk  for  the  last  five  years  has  been  40  per  cent  higher  during  the  six  winter  months 
than  during  the  six  summer  months  in  Northern  Illinois  and  Southern  Wisconsin,  and 
the  average  price  of  butter  has  been  16  per  cent  higher. 

On  the  whole,  winter  dairying  is  the  more  profitable,  as  it  points  strongly  toward 
economy  of  labor  by  a  more  uniform  distribution  of  employment  throughout  the  year; 
places  the  largest  production  of  the  year  on  the  market  at  a  time  when  prices  are  the  best; 
enables  a  skillful  manager  to  raise  and  feed  his  crops  so  as  to  get  the  largest  possible 
returns  from  the  milk,  and  at  the  same  time  lets  him  raise  calves  to  the  best  advantage. 

— Adapted  from  "Country  Gentleman." 


31 


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BINDERS, REAPEBS 
PUSH   MACHINES 


PEC  TOOTH  MARROWS 


SPRING 
TOOTH 
HARROWS 


CORN    PLANTERS 


GRAIN    DRILLS 


SEEDERS 


LtME  &-  FCRTILIIER  SOWERS 


CULTIVATORS 


BRANCH  HOUSES 

INTERNATIONAL  HARVESTER  COMPANY  OF  AMERICA 


CORN 
IINOERS 


ABERDEEN.  S    D. 
ALBANY    N    V. 
ATLANTA,  GA 
AUBURN.  N    Y 
AURORA    ILL 
BALTIMORE.  MD 
BIRMINGHAM.  ALA. 
BISMARCK    N    D 
BOSTON.  MASS 
BUFFALO    N    Y 
CEDAR  FALLS.  lA 
CHARLOTTE.  N   C 
CINCINNATI    OHIO 
CLEVELAND.  OHIO 
COLUMBIA    S.  C 
COLUMBUS.  OHIO 
CONCORDIA.  KAN 
COUNCIL  BLUFFS   lA 
CRAWFORD.  NEB 
DAVENPORT.  lA 
DENVER.  COLO 
DES  MOINES,  lA 
DETROIT.  MICH 
DUBUQUE.  lA 
EAST  ST   LOUIS   ILL 
EAU   CLAIRE.  WIS 
ELMIRA.  N    Y 
EVANSVILLE    IND 
FARGO.  N   D. 


FT   DODGE   lA 
FT.  WAYNE.  IND.. 
GRAND   FORKS.  N    & 
GRAND    RAPIDS.  MICH 
GREEN    BAY    WIS 
HARRISBURG    PA 
HELENA    MONT 
HUTCHINSON.  KAN 
INDIANAPOLIS.  IND 
JACKSON.  MICH 
JACKSONVILLE.  FLA 
KANKAKEE.  ILL 
KANSAS  CITY    MO 
KNOXVILLE.  TENN. 
LANSING.  MICH 
LINCOLN.  NEB 
LITTLE   ROCK.  ARK 
MADISON    WIS 
MANKATO    MINN 
MASON  CITY    lA 
MEMPHIS    TENN 
MILWAUKEE.  WIS 
MINNEAPOLIS    MINN 
MINOT    N    D 
NASHVILLE    TENN 
NEW  ALBANY    IND 
NEW   ORLEANS.  LA 
OGDENSBURG.  N   Y 
OKLAHOMA  CITY  OKLA 
OMAHA.  NEB 


PARKERSBURG.  W    VA 

PARSONS.  KAN 

PEORIA    ILL 

PHILADELPHIA.  PA 

PITTSBURGH    PA 

PORTLAND.  ORE 

QUINCY    ILL 

RICHMOND.  IND 

RICHMOND    VA 
ROCKFORD.  ILL 
ST    CLOUD.  MINN 
ST    JOSEPH.  MO 
ST    LOUIS.  MO 
SAGINAW.  MICH 
SALINA.  KAN 
SALT   LAKE   CITY    UTAH 
SAN    FRANCISCO    CAL 
SIOUX    CITY    lA 
SIOUX    FALLS.  S    D 
SOUTH    BEND    IND 
SPOKANE.  WASH 
SPRINGFIELD    ILL 
SPRINGFIELD    MO 
TERRE    HAUTE.  IND 
TOLEDO    OHIO 
TOPEKA    KAN 
WATERTOWN.  S    D 
WICHITA    KAN 
WINONA.  MINN 


r 


For  catalogues  or  special  information  see  1  H  C  dealer  or 
write  nearest  branch  house 


OIL   OCAS  ENGINES 


c 


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ECO     CREAM 
OEHS  SEPARATORS 


■*,^3    m 


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BINDER  TWINE        \\  'f-fl 
KNIFE    GniNDCHS        \^  ^ 

SMELLERS 


li'i'i'i'i'iVi'i'iViVi'i'i'iVr 


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Sold  by 
INTERNATIONAL  HARVESTER  COMPANY  OF  AMERICA 

( Incorporated) 

CHICAGO  USA 


For  further  information  write  International  Harvester  Company  of  America 
Chicago,  III.,  or  write  our  nearest  branch  house. 


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BRANCH       HOUSES 

INTERNATIONAL  HARVESTER  COMPANY  OF  AMERICA 


INCORPORATED! 


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ABERDEEN.  S   □. 
kLBANY,  N    Y. 

atlanta.  ga 
Iauburn.  N.  Y 
aurora.  ill. 
baltimore.  mo. 
birmingham.  ala. 
bismarck.  n.  o. 
boston.  mass 
buffalo.  n  y. 

CEDAR  FALLS.  lA 
CHARLOTTE.  N.  C. 
CINCINNATI.  OHIO 
CLEVELAND.  OHIO 
COLUMBIA.  S   C 
COLUMBUS  OHIO 
CONCORDIA.  KAN 
COUNCIL  BLUFFS.  lA 
CRAWFORD.  NE8. 
DAVENPORT.  lA. 
DENVER.  COLO 
DES  MOINES.  lA. 


DETROIT.  MICH. 
DUBUOUE.  lA. 
EAST  ST.  LOUIS.  ILL. 
EAU  CLAIRE.  WIS. 
ELMIRA.  N.  Y 
EVANSVILLE.  IND. 
FARGO   N    D. 
FT   DODGE.  lA. 
FT   WAYNE.  IND. 
GRAND   FORKS.  N.  D. 
GRAND  RAPIDS.  MICH 
GREEN   BAY.  WIS. 
HARRISBURG.  PA. 
HELENA.  MONT 
HUTCHINSON.  KAN 
INDIANAPOLIS.  IND 
JACKSON.  MICH. 
JACKSONVILLE.  FLA. 
KANKAKEE.  ILL. 
KANSAS  CITY.  MO 
.KNOXVILLE.  TENN. 
LANSi.NG.  ^MCH. 


LINCOLN.  NEB. 
LITTLE   ROCK.  ARK. 
MADISON,  WIS. 
MANKATO.  MINN. 
MASON   CITY.  lA. 
MEMPHIS.  TENN. 
MILWAUKEE.  WIS 
MINNEAPOLIS.  MINN. 
MINOT.  N    D. 
NASHVILLE.  TENN. 
NEW  ALBANY.  IND. 
NEW  ORLEANS.  LA. 
OGDENSBURG.  N.  Y. 
OKLAHOMA  CITY.OKLA. 
OMAHA.  NEB. 
PARKERSBURG.  W   VA. 
PARSONS,  KAN. 
FEORIA.  ILL. 
PHILADELPHIA.  PA. 
PITTSBURGH.  PA 
PORTLAND.  ORE 
QUINCY.  ILL. 


RICHMOND.  IND. 
RICHMOND.  VA. 
ROCKFORD.  ILL. 
ST.  CLOUD.  MINN. 
ST   JOSEPH.  MO. 
ST.  LOUIS.  MO. 
SAGINAW.  MICH. 
SALINA.  KAN. 
SALT  LAKE  CITY.  UTAH 
SAN   FRANCISCO,  CAL. 
SIOUX  CITY.  lA. 
SIOUX   FALLS.  S.  D. 
SOUTH   BEND.  IND. 
SPOKANE.  WASH. 
SPRINGFIELD.  ILL. 
SPRINGFIELD.  MO. 
TERRE   HAUTE.  IND. 
TOLEDO.  OHIO 
TOPEKA.  KAN. 
WATERTOWN.  S.  D. 
WICHITA.  KAN. 
WINONA.  MINN. 


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ARVESTEfi    PftESS 


